We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too.
Recipe Summary Creamy White Chicken And Artichoke Lasagna
Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.Ingredients | Creamy Chicken Pasta Bake With Cream Of Chicken Soup
2 cups boneless skinless chicken breast, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
½ cup chopped sun-dried tomatoes
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
½ cup KRAFT Grated Parmesan Cheese
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup milk
½ teaspoon garlic powder
¼ cup basil, chopped
12 lasagna noodles, cooked
Directions
Heat oven to 350 degrees F.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Cook's Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
Info | Creamy Chicken Pasta Bake With Cream Of Chicken Soup
prep:
25 mins
additional:
25 mins
total:
50 mins
Servings:
12
Yield:
12 servings
TAG : Creamy White Chicken And Artichoke Lasagna
Trusted Brands: Recipes and Tips, Kraft Natural Shredded Cheese,
